Classic Salisbury Steak Recipe with Mushroom Gravy (Print Version)

Classic Salisbury Steak Recipe with tender beef patties and rich mushroom gravy. A comforting, homestyle dinner that always hits the spot. Easy weeknight meal!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat-based, Comfort Food

# Ingredients:

→ For the Homestyle Patties

01 - 1.5 lbs ground beef (80/20 chuck)
02 - 1/2 cup breadcrumbs (Panko or regular)
03 - 1 large egg
04 - 1 tsp onion powder
05 - 1 tsp garlic powder
06 - 1 tbsp Worcestershire sauce
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 tbsp olive oil (for searing)

→ For the Savory Mushroom Gravy

10 - 2 tbsp unsalted butter
11 - 8 oz cremini mushrooms, sliced
12 - 1/2 medium yellow onion, finely diced
13 - 2 tbsp all-purpose flour
14 - 2 cups beef broth, low sodium
15 - 1 tbsp Dijon mustard
16 - 1/4 cup heavy cream (or whole milk)
17 - Salt and black pepper to taste

→ Serving Suggestions & Finishing Touches

18 - Fresh parsley, chopped (for garnish)
19 - Mashed potatoes or egg noodles (for serving)
20 - Steamed green beans (for serving)

# Instructions:

01 - First things first, get your hands in there! In a large bowl, combine the ground beef, breadcrumbs, egg, onion powder, garlic powder, Worcestershire sauce, salt, and pepper. I always mix until it's just combined, being careful not to overwork the meat, or your patties will be tough, which is a major bummer. Divide the mixture into four or six oval-shaped patties, about 1/2-inch thick. They don't have to be perfect; rustic is part of the charm, honestly!
02 - Heat a large skillet, preferably cast iron, over medium-high heat with a tablespoon of oil. Once it's shimmering, carefully place your patties in the pan. You'll hear that satisfying sizzle! Sear them for about 3-4 minutes per side, until they're beautifully browned and have a nice crust. Don't cook them all the way through yet; we're just building flavor here. This is where I almost always get a little grease splatter on my shirt, but it's worth it for that golden-brown goodness!
03 - Remove the seared patties and set them aside. Don't clean the pan! Those browned bits, called fond, are pure flavor gold. Add butter to the skillet, then toss in your sliced mushrooms and diced onion. Sauté them until they're softened and the mushrooms have released their liquid and browned up a bit, about 5-7 minutes. The smell at this point is just incredible, earthy and sweet. This step is crucial for the gravy's depth.
04 - Sprinkle flour over the mushrooms and onions, stirring constantly for about a minute. This creates a roux, which will thicken our gravy. It'll look a little pasty, but that's okay! Slowly pour in the beef broth, whisking constantly to avoid lumps. This is where I always get a little nervous about lumps, but a good whisking usually sorts it out. Bring it to a simmer, and let it cook for a few minutes until it starts to thicken up nicely.
05 - Stir in the Dijon mustard and heavy cream. Give it a good taste here and adjust salt and pepper as needed. Sometimes I add a tiny bit more Worcestershire if it feels like it needs an extra punch. Return the seared patties to the skillet, nestling them into the gravy. Make sure they're mostly submerged so they can soak up all that deliciousness. This is where the magic really starts to happen!
06 - Reduce the heat to low, cover the skillet, and let the Salisbury steak simmer for about 15-20 minutes, or until the patties are cooked through and fork-tender. The gravy will continue to thicken, and the flavors will meld together beautifully. When it's done, the patties will be super juicy, and the gravy will be rich and glossy. Garnish with fresh parsley, and you're ready to serve! It smells like pure comfort, honestly.

# Notes:

01 - Don't overcrowd the pan when searing the patties; it steams them instead of browning. I learned that the hard way, ending up with pale, sad patties!
02 - Cooked Salisbury steak with gravy keeps beautifully in an airtight container in the fridge for 3-4 days. It tastes even better the next day!
03 - If you don't have fresh mushrooms, rehydrated dried mushrooms can add a nice earthy flavor to the gravy.
04 - Serving this over creamy mashed potatoes is non-negotiable for me—they soak up all that incredible gravy!

# Tools You'll Need:

01 - Large skillet (cast iron preferred)
02 - large mixing bowl
03 - whisk
04 - spatula

# Nutrition Facts (Per Serving):

Calories: 550 kcal
Total Fat: 35g
Total Carbohydrate: 25g
Protein: 35g

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